Roasted Parsnips

Sometimes the simplest approach really does work the best. I had a large bunch of parsnips leftover from a workshop and I wanted to use them up. I peeled them, sliced them into sticks, tossed them with olive oil and salt, and roasted them at 425°F. After thirty minutes I stirred them and returned them to the oven. FIfteen minutes later I did it again and in another 5-10 minutes they were done. Deeply caramelized and sweet, they were slightly chewy at the tips and tender and creamy in the centers, with a rich earthy flavor. These were quite possibly the best parsnips I had ever eaten. The best part is that they are so versatile. They could take any number of seasonings or sauces, although in the end they were pretty darned great all on their own.

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Roasted Parsnips

Sometimes the simplest approach really does work the best. I had a large bunch of parsnips leftover from a workshop and I wanted to use them up. I peeled them, sliced them into sticks, tossed them with olive oil and salt, and roasted them at 425°F. After thirty minutes I stirred them and returned them to the oven. FIfteen minutes later I did it again and in another 5-10 minutes they were done. Deeply caramelized and sweet, they were slightly chewy at the tips and tender and creamy in the centers, with a rich earthy flavor. These were quite possibly the best parsnips I had ever eaten. The best part is that they are so versatile. They could take any number of seasonings or sauces, although in the end they were pretty darned great all on their own.

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